Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from familiar steamed broccoli.

Angela Brassinga
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Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary test

30 mins
Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Cut broccoli florets in half through the stem so they'll lie flat while roasting for nice, even browning. Divide broccoli between 2 large rimmed baking sheets.

  • Drizzle 1/4 cup oil over broccoli, sprinkle with salt and pepper, and turn until well coated.

  • Arrange florets in a single layer, flat side down, and roast, switching pan positions and turning broccoli with tongs halfway through cooking, until tender crisp and beginning to brown on the bottom, 10 to 15 minutes. Drizzle with oil.

Nutrition Facts

61 calories; calories from fat 69%; protein 2.3g; fat 4.9g; saturated fat 0.7g; carbohydrates 4g; fiber 2.3g; sodium 84mg.